"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Yemista (yuh-mee-STUH) AKA Greek Stuffed Veggies Recipe

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This recipe for Yemista (yuh-mee-STUH) AKA Greek Stuffed Veggies, by Michele Morken, is from My Mother's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Cut off tops of tomatoes (retain tops) and carefully scoop out flesh, saving it in a bowl. Cut off tops of peppers (retain tops) and remove seeds and membrane. Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).Place tomato flesh in food processor and puree.Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, golden raisins, 1 t. salt and 1/2 t. of pepper (or season to taste).Stuff the vegetables evenly with this mixture.Replace tops on tomatoes and peppers.Combine 1 c. of water and 1/2 c. olive oil with a scant T. of tomato paste and a little salt and pepper and pour this around the vegetables.Bake in a preheated 375F oven for approx 1 3/4 hours; vegetables should pierce easily and be slightly blackened in parts.Turn off oven and leave in for another hour to 'mellow' before serving. This is best served slightly warm or at room temperature.

Number Of
Servings:

Number Of
Servings:

8-10

Preparation
Time:

Preparation
Time:

1 hour prep, 2 3/4 hours baking time

Personal
Notes:

Personal
Notes:

Greek Stuffed Veggies. This dish is a favorite of my daughter Hannah who LOVES it and will eat TONS. My Greek neighbor, Katina, taught me how to make it. We add eggplant and zucchini for stuffing, along with the bell peppers and tomatoes. It is wonderful served with little bites of feta cheese and a cool glass of white wine or rose. It will also have yummy juices begging to be mopped up with bits of crusty bread.If you like potatoes, take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and 'plant' in the spaces amidst the vegetables. That way you can have a couple of wedges of potato too.Finally, if you are Vegan, simply omit the cheese.

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